Little Italy Chop Salad w/Chicken
  • 8 ounces chopped iceberg lettuce, in 1/2-inch dice
  • 2 ounce diced plum tomatoes, in 1/2-inch dice
  • 1 poached chicken breast, (3 ounces) diced
  • 1 ounce sliced scallion, in 1/8-inch slivers
  • 2 ounces crumbled Danish blue cheese
  • 1/2 ounce crispy prosciutto, pan fried and chopped
  • 3 ounces dressing (recipe follows)
  • Garnish
  • 1/4 avocado
  • 1 teaspoon crispy prosciutto
  • Dressing
  • 1 ounce Coleman's dry mustard
  • 1/3 cup granulated sugar
  • 3/4 cup water
  • 1 ounce garlic, finely chopped
  • 1/4 cup red vinegar
  • 1 cup white vinegar
  • Salt, to taste
  • 1 quart corn oil or canola oil
  • 1 cup virgin olive oil
  • 2 teaspoons crushed red pepper
  • 2 teaspoons whole black pepper, fresh ground
  • 1 teaspoon fresh oregano
  1. In large, deep skillet, heat 1/2-inch corn oil. Add prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.
  2. For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.
  3. Place lettuce, onion, cheese and prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
  4. Refrigerate extra dressing in airtight container for future use